Bean & Cereal

Couscous (450G) - Sabarot

Red Quinoa (500G) - Sabarot

White Quinoa (500G) - Sabarot

Quinoa Mix (400G) - Sabarot

Black Quinoa (500G) - Sabarot

Barley Pearl (500g) - Sabarot

Dry Green Lentils (500g) - Sabarot

Dry Lentil Corails (450g) - Sabarot

Dry Coco Beans (500g) - Sabarot

Semola Di Grano Duro Rimaci 176 (1kg) - De Cecco

Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread. This is a true durum semolina flour (hard wheat), it is finer than most semolina flour that you will find in the US

Couscous (850G) - Sabarot

HOW TO COOK COUSCOUS: 1. Boil Water or Broth 2. Add salt (optional), once the water or broth is boiling, remove it from the heat source stir well 3. Cover and Let It Sit for 5 minutes 4. Fluff it to separates the grains and prevents clumping. 5. Add Butter or Olive Oil (Optional):

Black Quinoa (1Kg) - Sabarot